Ingredient

• 4 carrots, cut into 1-inch pieces
• 2 Vidalia onions, or 1 small yellow onion, cut into 1-inch pieces
• 5 small pattypan squash, sliced in half
• 2 small zucchini, cut into 1-inch pieces
• 10 cherry tomatoes
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 tablespoon sherry vinegar
• 2 garlic cloves, minced
• ½ teaspoon herbes de Provence
• Leaves from 8 sprigs fresh thyme, plus more for garnish
• 1 (16-ounce) package brown rice penne pasta
• ½ cup crumbled feta cheese
• ½ cup fresh basil leaves, plus more for garnish
• Juice of ½ small lemon, plus more if desired
• Red pepper flakes
• Sea salt and freshly ground black pepper

Direction

1. Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and sprinkle with salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 30 to 35 minutes, or until the onions are tender and lightly charred and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside.
2. In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
3. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and transfer the cooked pasta to the large bowl with the roasted vegetables and toss to coat.
4. Add the feta, basil, lemon juice, and pinches of red pepper flakes and gently toss. Season to taste with more salt, pepper, and lemon juice, as desired.
5. Garnish with more basil and thyme and a generous drizzle of olive oil.